If your brisket gets done late or the crowd shows up early you can just rest your brisket for about an hour wrapped in paper and sitting on the table or the counter. I would rather have a brisket be done 6 hours early than 10 minutes late. You don’t want people showing up for dinner at 6 when you are still trying to get the brisket finished. If your brisket is cooking really slow or really fast you will have a nice built in buffer. The 2-4 (or more) hour rest in the cooler gives you a lot of leeway while cooking.
A brisket can keep for 8+ hours in a cooler but I think that long of a rest starts to degrade the quality of the meat. When I take them off the cooker I will wrap them in butcher paper if I haven’t already wrapped, wrap them in a few towels, and then put them in a cooler. I usually like to rest my briskets 2-4 hours before eating. If you buy something through them I earn a commission which helps support this site and lets me buy more meat so I can write about it. A nice rest gives the meat time to cool, time to relax, and also time to cook a bit more.ĭisclosure: This post is monetized with affiliate links. If you cut into the meat right after cooking it will be way too hot to eat and you will lose a ton of the juices. Like any good piece of meat (especially large cuts) a good rest after cooking will definitely benefit the meat.
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